Ciao Bella Carmelized Fennel Tart

Anna Sciancalepore Antoniello

By
@CiaoBella

Fennel is one of those vegetables that you either love or hate. It has a mild licorice flavor. But, when cooked becomes very mild.

Growing up and to this day my family just eats it raw as a digestive after dinner. Especially on Sundays after a heavier meal of pasta.

This is a recipe I came across and revised to my liking. It's easy to double for a party or just as a side dish or appetizer.

Enjoy!


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Comments:

Serves:

1 dozen

Prep:

20 Min

Cook:

40 Min

Ingredients

1 large
fennel bulb, quartered and sliced
2 Tbsp
olive oil
1/2 tsp
dried thyme
1 Tbsp
balsamic vinegar
salt and pepper
1
puff pastry sheet, thawed

Directions Step-By-Step

1
In a large skillet saute fennel in olive oil on medium low heat.
2
Saute for 40 minutes until deep golden brown; stirring occasionally. Add thyme, balsamic vinegar, salt and pepper.
3
Unfold puff pastry onto an ungreased baking sheet. Using a knife score a 1 inch border from the edge of pastry. Spread fennel mixture within 1/2 inch of edges.
4
Bake at 400 degrees for 15 minutes or until golden brown. Cut into squares or triangles.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #tart, #fennel